Cranberry Banana Bread: 7 Irresistible Reasons to Bake

There’s something truly magical about baking that fills the kitchen with warmth and joy. The aroma of freshly baked bread wafting through the house can light up even the gloomiest of days. One of my all-time favorites to whip up is my Cranberry Banana Bread. It’s not just any banana bread; it’s a delightful blend of ripe bananas, tangy cranberries, and crunchy pecans that creates a flavor explosion in every bite. I remember the first time I made it; my kids were so excited to help mash the bananas, and we ended up with a kitchen covered in flour and laughter. It was a beautiful mess that turned into something wonderful – a moist, flavorful loaf that quickly disappeared! There’s something so comforting about slicing into a warm loaf, with the bright red cranberries popping against the golden banana base. Trust me, your family will adore this sweet treat as much as mine does. Plus, it’s perfect for breakfast, dessert, or that afternoon snack you’ve been craving. Let’s dive into this delicious recipe!

Ingredients List

• 254g (2 cups) all-purpose flour
• 4g (1/2 teaspoon) kosher salt
• 2 teaspoons baking powder
• The zest of 1 lemon
• 200g (1 cup) granulated sugar
• 56g (1/4 cup) salted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 320g (about 3) ripe bananas, mashed
• 80g (3/4 cup) pecans, chopped
• 180g (1 ½ cups) fresh or frozen cranberries, roughly chopped

How to Prepare Cranberry Banana Bread

Getting started on this Cranberry Banana Bread is as easy as pie – or should I say, as easy as bread! Let’s jump right into it!

1. Preheat your oven: First things first, preheat your oven to 350°F (175°C). Make sure the rack is set in the center. This step is crucial for even baking, so don’t skip it!
2. Prepare the baking pan: Butter your baking pan(s) generously and line the bottom with parchment paper. This little trick makes it super easy to remove the bread later. Trust me, you’ll thank yourself!
3. Mix the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, kosher salt, baking powder, and lemon zest. This helps to evenly distribute the leavening agents, ensuring your bread rises beautifully.
4. Combine the wet ingredients: In a separate large bowl, beat together the granulated sugar, softened butter, eggs, and vanilla extract until the mixture is smooth and creamy. Adding the mashed bananas here is key – it adds moisture and sweetness, so mix those in well!
5. Combine wet and dry: Now, here’s where the magic happens! Gradually add the dry ingredients into the wet mixture. Gently fold them together until just combined. Be careful not to over-mix; a few lumps are totally okay! This ensures your bread stays tender.
6. Incorporate the goodies: Carefully fold in the chopped pecans and cranberries. These add that wonderful crunch and tartness that makes this bread so special. Just like before, don’t over-mix – we want those cranberries to surprise you in every bite!
7. Fill the pan: Pour the batter into your prepared baking pan(s). If you’re using multiple pans, weigh them to ensure even distribution of the batter. This helps all the loaves bake at the same rate.
8. Bake away: Place your pan in the center of the oven and bake for 1 hour and 10 minutes for a large loaf or 35-40 minutes for mini loaves. Keep an eye on it! If the top starts to brown too quickly, you can loosely cover it with aluminum foil.
9. Cool down: Once baked, let the bread cool in the pan on a wire rack for about 5-10 minutes. After that, run a table knife along the edges to loosen it, then carefully remove it from the pan. Place it back on the rack to cool completely before slicing. This waiting game is tough, but it’s worth it!
10. Storing: If you’re not devouring it immediately, store your cooled Cranberry Banana Bread in an airtight container or freeze it well-wrapped. It keeps beautifully for up to three months. Enjoy every crumb!

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of ripe bananas and fresh cranberries creates an incredibly moist texture that just melts in your mouth.
• Perfect Balance: The tartness of cranberries beautifully balances the sweetness of the bananas, making each bite a delightful experience.
• Crunchy Pecan Goodness: Chopped pecans add a satisfying crunch that contrasts perfectly with the tender bread.
• Easy to Make: This recipe is straightforward, making it perfect for both novice bakers and seasoned pros. You’ll have a scrumptious loaf in no time!
• Versatile Treat: Enjoy it for breakfast, as a snack, or even as a dessert – it fits any occasion!

FAQs about Cranberry Banana Bread

Q1: Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just chop them roughly while still frozen and fold them into the batter. They’ll thaw out beautifully as the bread bakes, giving you that fantastic tartness.

Q2: How do I know when my Cranberry Banana Bread is done baking?
A great way to check for doneness is to use the toothpick test. Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is ready! Keep an eye on it as baking times can vary slightly based on your oven.

Q3: Can I make this recipe without nuts?
Of course! If you or someone you’re baking for has a nut allergy, you can simply leave out the pecans. The bread will still be delicious and moist, thanks to the bananas and cranberries.

Q4: What’s the best way to store leftover Cranberry Banana Bread?
To keep your bread fresh, store it in an airtight container at room temperature for up to a week. If you want to save some for later, you can freeze it well-wrapped for up to three months. Just thaw it overnight in the fridge before enjoying!

Q5: Can I substitute whole wheat flour for all-purpose flour?
Yes, you can! For a healthier twist, substitute all-purpose flour with whole wheat flour. Just keep in mind that it may give the bread a denser texture, but it’s still going to be tasty! You might also want to add a touch more liquid to compensate for the absorbency of whole wheat flour.

Tips for Success

If you want your Cranberry Banana Bread to be absolutely perfect, I’ve got some tried-and-true tips to share!

Use ripe bananas: The riper the bananas, the better! Look for bananas with plenty of brown spots; they’re sweeter and will make your bread extra moist. If you’ve got some overripe ones sitting on your counter, now’s the time to use them!

Mix gently: When combining the wet and dry ingredients, remember: less is more! Fold them together just until combined – it’s okay if the batter is a bit lumpy. Overmixing can lead to a dense loaf, and nobody wants that!

Check your oven temperature: Ovens can be tricky, so consider using an oven thermometer if you’re unsure. If your oven runs hot, your bread might bake too quickly on the outside and remain raw inside. A little adjustment can make a big difference!

Let it cool: Patience is key! Allow your Cranberry Banana Bread to cool in the pan for a few minutes before transferring it to a wire rack. This helps it set and makes slicing way easier. Plus, the flavors have a chance to deepen as it cools.

With these tips, you’ll be on your way to baking a loaf that’s not just good, but truly spectacular! Enjoy your baking adventure!

Variations of Cranberry Banana Bread

One of the best things about my Cranberry Banana Bread is how versatile it is! You can easily switch up the ingredients to suit your taste or what you have on hand. Here are a few fun variations to consider:

• Add Different Nuts: Swap out the pecans for walnuts or hazelnuts for a different crunch and flavor. You can even toast them lightly for an extra depth of flavor!
• Chocolate Lovers Unite: Stir in some chocolate chips – dark, milk, or even white chocolate – for a delicious twist. The sweetness of the chocolate pairs beautifully with the tart cranberries.
• Spice It Up: Experiment with spices like cinnamon, nutmeg, or even a pinch of ginger to elevate the flavor profile. A splash of almond extract can also add a delightful twist!
• Fruit Fusion: Try mixing in other fruits like diced apples or pears for a fruity surprise. Dried fruits like raisins or apricots can also work wonders!

Feel free to get creative and make this recipe your own – the options are endless!

Nutritional Information

Here’s a breakdown of the typical nutritional values for one slice of my delicious Cranberry Banana Bread. Keep in mind that these values are estimates and can vary depending on the specific ingredients you use, but they’ll give you a good idea of what to expect!

• Calories: 114
• Sugar: 3g
• Sodium: 225mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

So, whether you’re enjoying a slice for breakfast or as an afternoon snack, you can feel good about indulging in this tasty treat!

Storage & Reheating Instructions

Storing your Cranberry Banana Bread properly is key to keeping it fresh and delicious! Once your bread has completely cooled, place it in an airtight container at room temperature. It’ll stay moist and tasty for up to a week. If you want to keep it for longer, you can freeze it! Just wrap the cooled loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can last in the freezer for up to three months.

When you’re ready to enjoy your frozen bread, simply take it out and let it thaw in the fridge overnight. If you’re in a hurry, you can microwave individual slices for about 15-20 seconds to warm them up. Just be careful not to overdo it, or you might end up with rubbery bread. Enjoy every bite!

For more recipes follow me in page Pinterest.

Print